Gluten-Free Rhubarb Cake
This gluten-free rhubarb cake recipe is the perfect easy dessert solution for anyone avoiding gluten but still craving the tender crumb of a buttery almond cake packed with fresh rhubarb.
I love rhubarb season. Maybe it’s the way those vibrant stalks signal the return of warmer days, or maybe it’s because rhubarb is the ultimate underdog—tart, tough-looking, and totally irresistible when baked into the right cake. If you’re searching for more inspiration, you might enjoy my Baking Recipes Collection for a variety of cozy, gluten-free options. Let’s mix up something delicious together—no gluten needed!
Gluten-Free Rhubarb Cake with Almond Flour
This gluten-free rhubarb cake has quickly become one of my go-to recipes for spring and early summer. It’s sweet, a little tangy, high in protein, low in sugar, and perfectly moist, with a crumb that rivals any traditional cake!
Rhubarb is definitely one of those vegetables that people love or hate it. As a Pole, I grew up with rhubarb because it used to grow everywhere. In gardens, growing wild near fences, and always ending up in some sort of rustic Polish rhubarb recipe. My grandmother used to stew diced rhubarb with sugar and spoon it over sour cream pancakes. That tangy-sweet taste stuck with me. Now, I bake that nostalgic flavor into something new: a gluten-free cake that’s wholesome, delicious, and designed with women’s health in mind.
As a nutrition consultant and chef who works with many women navigating food sensitivities, hormonal shifts, and gut health challenges, I wanted to create a cake that celebrates seasonal produce without compromising health. This gluten-free rhubarb cake fits the bill—it’s light, nourishing, and doesn’t spike blood sugar like traditional cakes made with white sugar and refined flours. Plus, it’s an easy dessert you can whip up with a stand-up mixer and a few pantry staples.
Why You’ll Love This Recipe
- It’s gluten-free and full of wholesome ingredients like almond flour and oat flour.
- The texture is incredibly soft and moist, like a true buttery almond cake.
- It’s not too sweet, letting the tart rhubarb shine through.
- It uses less sugar than traditional recipes, with erythritol and coconut sugar as healthier options.
- It’s the perfect base for experimenting with flavors like almond extract or lemon zest.
This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.
Ingredients for Gluten-Free Rhubarb Cake
Ingredient Substitutions and Adds On
- Don’t have fresh rhubarb? Use rhubarb compote, but reduce other liquids slightly to avoid excess liquid or use strawberries.
- You can swap yogurt for sour cream or a dairy-free version of coconut yogurt.
- Almond flour can be replaced with an almond meal or a combo of brown rice flour and oat flour.
- No sorghum flour? Try rice flour or another of your favorite gluten-free flours.
Did you know?
Rhubarb was once so highly prized in Europe that it was worth more than cinnamon and opium. In the 18th century, it was imported from China via the Silk Road and considered a luxury medicinal root. The stalks we use today were cultivated later, mainly for baking and sauces — but originally, rhubarb was known more for its laxative effect than its tart zing in a crisp.
How to Make Gluten-Free Rhubarb Cake
- Preheat your oven to 350°F and grease a tart pan or springform pan with butter or avocado oil.
- Prepare the Rhubarb: Trim off any leafy tops from the rhubarb stalks and discard them. Slice the stalks on a diagonal into 1-inch pieces, setting aside the prettiest ones for decorating the top of the cake. Take any less attractive or uneven ends and dice them finely until you have about 1 cup.
- In a small bowl, mix the sliced rhubarb with 2 tablespoons of coconut sugar and a squeeze of lemon juice. In a separate bowl, repeat the process with the diced rhubarb, using 1 tablespoon of sugar and another squeeze of lemon. Let both bowls sit and macerate while you prepare the cake batter—ideally for about 20–30 minutes.
- Make the Batter: In a large mixing bowl, mix the the lemon zest into half a cup of sugar until it’s fragrant, moistened, and slightly clumpy and let it sit for 10 minutes. This step really brings out the citrusy oils.
- Whisk in the eggs, yogurt, and avocado oil until the mixture is smooth and well combined.
- Next, I place a fine-mesh strainer over the bowl (or over a separate bowl if there isn’t enough room) and sift in the almond flour, oat flour, and sourdough flour, along with the baking powder, baking soda, and salt.
- Once the dry ingredients are in, I stir the flour mixture into the wet ingredients until the batter becomes smooth and cohesive. Mix in apple cider vinegar. Drain the diced rhubarb and gently fold it into the batter.
- Scrape the batter into a prepared cake pan and smooth the top with a spatula. Then comes the fun part: arranging the sliced rhubarb over the top. Let the creativity shine!
- To finish it off, I sprinkle the remaining two tablespoons of sugar and a generous handful of sliced almonds over the top.
- Bake the Cake: Slide the pan into a preheated oven and bake for 50 minutes, until the top is golden and a tester inserted into the center of the cake comes out clean.
- Let the cake cool completely—about an hour—before removing the sides of the springform pan.
Health Benefits (Especially for Women’s Health)
- Rhubarb is rich in calcium, vitamin K, and antioxidants that support bone health and estrogen balance.
- Almond flour provides healthy fats and protein to support satiety and hormone regulation.
- Yogurt or sour cream (or dairy-free alternatives) offer gut-friendly probiotics.
- Oat flour is soothing to the digestive system and helps stabilize blood sugar.
- Lemon juice boosts vitamin C intake and liver detox pathways, which is key for hormone metabolism.
Chef Angie’s Tips
- Always dry rhubarb pieces with a paper towel before folding them in to reduce excess liquid.
- Don’t overmix the batter once the flour mixture is added. This keeps your cake tender.
- Use a spring form pan if you’re planning to serve this at a gathering—it makes slicing and presentation easier.
- Add almond extract if you want to enhance the buttery almond cake flavor.
Ways to Serve Rhubarb cake
- Warm with a spoonful of sour cream or yogurt and a drizzle of honey.
- Pair with poached pear halves for a beautiful brunch dessert.
- Serve with a scoop of vanilla ice cream and extra rhubarb compote on the side.
Storage
This cake stores well. Keep it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze individual slices and reheat in the oven.
Equipment
- Stand-up mixer with paddle attachment or hand-held electric beater
- Regular cake pan, spring form pans, or an inch cake tin
- Small bowl for whisking eggs and combining dry ingredients
- Zester for fresh lemon zest
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
FAQ for Gluten-Free Rhubarb Cake
Can I use frozen rhubarb?
Yes. Just make sure to thaw it completely and blot off any excess liquid before using. Otherwise, it might make the centre of the cake too wet.
Can I make this dairy-free?
Absolutely. Swap in dairy-free with coconut yogurt. It still tastes rich and satisfying.
What can I use instead of almond flour?
Try almond meal or a mix of brown rice flour and oat flour. They’re great substitutes that still keep the texture moist.
Why did my cake batter look lumpy?
Small lumps of butter are fine and will melt as the cake bakes. No need to stress.
Can I use white sugar?
If that’s all you have, yes. It works well and still makes a lovely easy dessert.
How do I keep the top of the cake from browning too fast?
Tent it with parchment paper during the last 10 minutes of baking.
What should I try next time?
Swirl in a bit of rhubarb compote or top with icing sugar once cooled for a new twist on your go-to rhubarb cake recipe.
This gluten-free rhubarb cake has quickly become a seasonal staple in my kitchen—and I hope it becomes one in yours too. It’s a love letter to fresh rhubarb, a nod to healthy indulgence, and a reminder that even the most tart ingredients can be transformed into something beautiful with the right balance of flavor, care, and a good inch cake tin.
More Summer Recipes
Best Jamaican Jerk Chicken
Gluten-Free Key Lime Bars
Classic Virgin Mojito Mocktail
Chicken Drumsticks With Chimichurri Sauce
Dragon Fruit Lemonade
Roasted Strawberries Vinaigrette – Summer Salad
Pineapple Cucumber Lemonade With Basil
Cucumber Radish Salad With Fresh Dill
Polish Tomato and Dill Pickles Salad
Polish Young/New Potatoes With Dill
No-Bake Peach Cheesecake (Polish Sernik na Zimno)
Polish Sorrel Soup With Hard Boiled Egg (Zupa Szczawiowa)
Grilled Peaches With Balsamic Vinegar
Gluten-Free Rhubarb Cake
Ingredients
Dry Ingredients
- 1 1/2 cup Almond flour
- 1/2 cup Sorghum flour
- 3/4 cup Oat flour
- 3/4 cup Coconut sugar
- 1 1/2 tbsp Baking powder
- 1 tbsp Baking soda
- 1/8 tsp Salt
Wet Ingredients
- 1/3 cup Greek yogurt or coconut yogurt
- 1/4 cup Avocado oil + 2 tbsp for oiling the pan
- 3 Eggs
- 2 tbsp Lemon zest
- 2 tbsp Apple cider vinegar
Other Ingredients
- 4 stalks Rhubarb
- 3 tbsp Coconut sugar
- 2 tbsp Lemon juice
Instructions
- Preheat your oven to 350°F and grease a tart pan or springform pan with butter or avocado oil.2. Prepare the Rhubarb: Trim off any leafy tops from the rhubarb stalks and discard them. Slice the stalks on a diagonal into 1-inch pieces, setting aside the prettiest ones for decorating the top of the cake. Take any less attractive or uneven ends and dice them finely until you have about 1 cup.In a small bowl, mix the sliced rhubarb with 2 tablespoons of coconut sugar and a squeeze of lemon juice. In a separate bowl, repeat the process with the diced rhubarb, using 1 tablespoon of sugar and another squeeze of lemon. Let both bowls sit and macerate while you prepare the cake batter—ideally for about 20–30 minutes.3. Make the Batter: In a large mixing bowl, mix the the lemon zest into half a cup of sugar until it’s fragrant, moistened, and slightly clumpy and let it sit for 10 minutes. This step really brings out the citrusy oils. Whisk in the eggs, yogurt, and avocado oil until the mixture is smooth and well combinedNext, I place a fine-mesh strainer over the bowl (or over a separate bowl if there isn't enough room) and sift in the almond flour, oat flour, and sourdough flour, along with the baking powder, baking soda, and salt.Once the dry ingredients are in, I stir the flour mixture into the wet ingredients until the batter becomes smooth and cohesive. Mix in apple cider vinegar. Drain the diced rhubarb and gently fold it into the batter.Scrape the batter into a prepared cake pan and smooth the top with a spatula. Then comes the fun part: arranging the sliced rhubarb over the top. Let the creativity shine!To finish it off, I sprinkle the remaining two tablespoons of sugar and a generous handful of sliced almonds over the top.4. Bake the Cake: Slide the pan into a preheated oven and bake for 50 minutes, until the top is golden and a tester inserted into the center of the cake comes out clean.Let the cake cool completely—about an hour—before removing the sides of the springform pan.
Nutrition
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
If you made this recipe, please leave a rating/comment. Your feedback helps us continue to bring you high-quality free recipes.
Don’t forget to sign in for my free recipe E-book, and follow me on Instagram to stay informed about all that is happening!